Post your Keto dinner pics!
Replies
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Grass fed steak cooked in garlic butter and covered with blue cheese with a side of broccoli smothered in cheese.
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cstehansen wrote: »Grass fed steak cooked in garlic butter and covered with blue cheese with a side of broccoli smothered in cheese.
Dude1 -
This is from a week ago... Damn I'm a good chef. Medium rare top sirloin steak
It's actually my dinner at the keg
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Y'all need to start posting interior photos if you're gonna post a steak.8
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Y'all need to start posting interior photos if you're gonna post a steak.
I was going for medium and ended up between medium and medium well. I tried something new by just searing the outside on the stove and then putting it in the oven for the rest. It worked well. I just need a little more practice to get the timing right. I will try to post an interior pic next time, but no promises. Usually, by the time I start cutting, I am eating it. Pausing to take a pic is not easy when it tastes that good!2 -
I don't tend to eat much in the way of dinner, but here is a lunch pic:
Chia pudding with raspberries and walnuts10 -
Ooops, sorry, were we supposed to take a pic with the food still on the plate? This was a strip steak, spinach and butter.24 -
megdnoorman wrote: »I don't tend to eat much in the way of dinner, but here is a lunch pic:
Chia pudding with raspberries and walnuts
That looks great! I never thought of chia seed pudding! Do you have a recipe?1 -
Do it in the opposite order. If you bring the steak up to temperature slowly in the oven it will dry the exterior a bit and you'll get a better sear when you finish on the stove. Just be sure to rest for several minutes in between oven and pan so that you don't get that over-cooked grey band.cstehansen wrote: »Y'all need to start posting interior photos if you're gonna post a steak.
I was going for medium and ended up between medium and medium well. I tried something new by just searing the outside on the stove and then putting it in the oven for the rest. It worked well. I just need a little more practice to get the timing right. I will try to post an interior pic next time, but no promises. Usually, by the time I start cutting, I am eating it. Pausing to take a pic is not easy when it tastes that good!
A digital instant read thermometer, Thermopop (about $25) for instance, goes a long way toward nailing your desired doneness, but even a simple $10 version that you can pick up at the grocery store will help a ton, even if it's off a couple of degrees. For the small investment of roughly the price of a couple of choice steaks or one prime steak you can ensure your ability to cook amazing steaks from then on. Well worth it, imo.2 -
Ack! I goofed on my last post. I added 1/2 cup of COCONUT FLOUR!!! And you let the crust COOL completely...
Awesome I will try this! I was reading the reviews, did you cut back on the butter. Comments were it was too oily. Did you see the suggestion to sub the sugar sub with a packet of sugar free jello? Sounds fun!1 -
megdnoorman wrote: »I don't tend to eat much in the way of dinner, but here is a lunch pic:
Chia pudding with raspberries and walnuts
This is my lunch today, but with blackberries.1 -
Do it in the opposite order. If you bring the steak up to temperature slowly in the oven it will dry the exterior a bit and you'll get a better sear when you finish on the stove. Just be sure to rest for several minutes in between oven and pan so that you don't get that over-cooked grey band.cstehansen wrote: »Y'all need to start posting interior photos if you're gonna post a steak.
I was going for medium and ended up between medium and medium well. I tried something new by just searing the outside on the stove and then putting it in the oven for the rest. It worked well. I just need a little more practice to get the timing right. I will try to post an interior pic next time, but no promises. Usually, by the time I start cutting, I am eating it. Pausing to take a pic is not easy when it tastes that good!
A digital instant read thermometer, Thermopop (about $25) for instance, goes a long way toward nailing your desired doneness, but even a simple $10 version that you can pick up at the grocery store will help a ton, even if it's off a couple of degrees. For the small investment of roughly the price of a couple of choice steaks or one prime steak you can ensure your ability to cook amazing steaks from then on. Well worth it, imo.
Interesting. I have never heard of it being done in that order. I know several people who have worked in steak houses that have suggested finishing in the oven. I may give this a try. I like to experiment.1 -
cstehansen wrote: »
Do it in the opposite order. If you bring the steak up to temperature slowly in the oven it will dry the exterior a bit and you'll get a better sear when you finish on the stove. Just be sure to rest for several minutes in between oven and pan so that you don't get that over-cooked grey band.cstehansen wrote: »Y'all need to start posting interior photos if you're gonna post a steak.
I was going for medium and ended up between medium and medium well. I tried something new by just searing the outside on the stove and then putting it in the oven for the rest. It worked well. I just need a little more practice to get the timing right. I will try to post an interior pic next time, but no promises. Usually, by the time I start cutting, I am eating it. Pausing to take a pic is not easy when it tastes that good!
A digital instant read thermometer, Thermopop (about $25) for instance, goes a long way toward nailing your desired doneness, but even a simple $10 version that you can pick up at the grocery store will help a ton, even if it's off a couple of degrees. For the small investment of roughly the price of a couple of choice steaks or one prime steak you can ensure your ability to cook amazing steaks from then on. Well worth it, imo.
Interesting. I have never heard of it being done in that order. I know several people who have worked in steak houses that have suggested finishing in the oven. I may give this a try. I like to experiment.
I have actually also been having great luck broiling in the oven if you have an oven that has the broil feature. You turn it on High Broil, turn the steaks a couple of times. They cook pretty quickly and are the closest thing to grilled that I have found!1 -
cstehansen wrote: »
Do it in the opposite order. If you bring the steak up to temperature slowly in the oven it will dry the exterior a bit and you'll get a better sear when you finish on the stove. Just be sure to rest for several minutes in between oven and pan so that you don't get that over-cooked grey band.cstehansen wrote: »Y'all need to start posting interior photos if you're gonna post a steak.
I was going for medium and ended up between medium and medium well. I tried something new by just searing the outside on the stove and then putting it in the oven for the rest. It worked well. I just need a little more practice to get the timing right. I will try to post an interior pic next time, but no promises. Usually, by the time I start cutting, I am eating it. Pausing to take a pic is not easy when it tastes that good!
A digital instant read thermometer, Thermopop (about $25) for instance, goes a long way toward nailing your desired doneness, but even a simple $10 version that you can pick up at the grocery store will help a ton, even if it's off a couple of degrees. For the small investment of roughly the price of a couple of choice steaks or one prime steak you can ensure your ability to cook amazing steaks from then on. Well worth it, imo.
Interesting. I have never heard of it being done in that order. I know several people who have worked in steak houses that have suggested finishing in the oven. I may give this a try. I like to experiment.
I have cooked them both ways. If you sear first on top of the stove, then put in the oven at 250F to finish, that is my fav way to do a good steak, worth the extra wait time. The warmer oven, over 300F cooking temp, then searing on stovetop, is also a good way to do a good steak. Did we mention for either method, get that steak as dry as possible before starting.
And I also say use a Thermopop. Can't believe I lived and cooked so long without one. You deserve it so just get one. You will not regret it.2 -
Ack! I goofed on my last post. I added 1/2 cup of COCONUT FLOUR!!! And you let the crust COOL completely...
Awesome I will try this! I was reading the reviews, did you cut back on the butter. Comments were it was too oily. Did you see the suggestion to sub the sugar sub with a packet of sugar free jello? Sounds fun!
Adding 1/2 cup of coconut flour fixed that. I used the 1/4 cup butter, 1/2 cup each of coconut and almond flour, and 1 tsp almond extract. For the cheesecake filling, I used 1/2 of Swerve and I kid you not it tastes just like sugar was used! Go buy some Swerve, it will change your baking life!!!0 -
1 strip of bacon fried, 2 eggs with cheddar and pico de gallo cooked in the grease, Brussel sprouts and ham cooked in butter.9 -
I just tried something new and it turned out so good I'll be having this again soon!
This is beef short ribs, seasoned, roasted, and brushed with my home-made low-carb BBQ sauce. The side is nuPasta Fettuccine, sauteed in butter and garlic, and tossed with a bit of olive oil.
The whole meal came in at only 12g total carbs, only 4g net carbs!7 -
The chia pudding is good for Omega 3s1
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My lunch wasn't fancy today, but it was pretty and I haven't posted anything, so...
Just a chicken salad with bacon and that Chosen Foods Avocado Mayo (this mayo is about the most delicious *kitten* I've ever put into my face-hole), cabbage leaves, spinach, arugula, salsa, avocado, apple cider vinegar. Gotta get all this stuff in before meativore May.
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Omg! You guy posted all these amazing pictures and no recipes. I am on my first week of keto and i am eating bunless bugers and a ton of eggs. Please link recipes6
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@laurenj915 there's great recipe links in the stickies at the top of the Low Carber Daily Forum page 1
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Not my lowest carb (hard to feed the family when I'm the only real low-carber) but only 12 grams total (8 net), so not terrible.
Greek chicken; avocado salad with tomato, onion and olive oil dressing; cucumber salad with sour cream/Greek yogurt dressing; mixed veggies in marinara.
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canadjineh wrote: »@laurenj915 there's great recipe links in the stickies at the top of the Low Carber Daily Forum page 1
Thank you! I have so many ideas for the week now!
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That cucumber salad looks tasty. I think I upped my carbs just in time for summer vegetables. 0
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laurenj915 wrote: »Omg! You guy posted all these amazing pictures and no recipes. I am on my first week of keto and i am eating bunless bugers and a ton of eggs. Please link recipes
Girl, all you have to do is ask!!! Quote the pics you like and ask for recipes!!!2 -
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laurenj915 wrote: »
Yes. My DH has the recipe, I'll post it later when I get home. He smokes it on his big green egg but I'm sure you could do it in a crockpot and add some liquid smoke or just used smoked paprika instead of normal paprika. For the slaw I just sliced up some cabbage and red onion and mixed in some ranch dressing!
I will try to post the recipe before the weekend is over.0 -
Just an FYI, Philadelphia brand makes a cheesecake filling sold in tubs. I just bought one at Walmart. Just scoop out what you need...no cooking or preparing anymore lol.2
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My lunch wasn't fancy today, but it was pretty and I haven't posted anything, so...
Just a chicken salad with bacon and that Chosen Foods Avocado Mayo (this mayo is about the most delicious *kitten* I've ever put into my face-hole) .....
You haven't tasted mine yet.... I caught my H grabbing a tablespoon of mine straight from the jar... He felt guilty, until I told him there was no problem. So he took another spoonful....
ETA (With a clean spoon, I might add...! The quickest death sentence for any food-in-a-jar is to 'double-dip'...!)
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